Chef Cesare Casella is best known as the chef with the rosemary. He is rarely without a small bouquet springing from his jacket pocket, a signature that represents his dedication to fresh ingredients, his herb-inflected cuisine and his childhood in the Tuscan countryside where rosemary grew wild and his family ran a small trattoria, Vipore, outside of Lucca.
For over 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is a chef and restaurateur in New York City. He is the Dean of Italian Studies at the International Culinary Center (www.internationalculinarycenter.com) and serves as Chief of DNA, the Department of Nourishment Arts at The Center for Discovery (www.thecenterfordiscovery.org/DNA), where he works to raise awareness about food, nutrition and sustainability for a developmentally disabled population. Most recently, Chef Casella was invited to serve as a Board Member of the Friends of the USA Pavilion and represent the United States at the upcoming EXPO Milano 2015 (http://www.usapavilion2015.net/).
Chef Casella has written several books including 2013 James Beard Foundation Award nominee, The Fundamentals of Classic Italian Cuisine (2012), True Tuscan (2005), Italian Cooking for Dummies (2002), and Diary of a Tuscan Chef (1998). Currently, he is working on a new book under the working title, The New Italians. Chef Casella also contributed to the English edition of Food Editore's Gusto, an encyclopedia of Italian food and ingredients published by Abbeville Press in April 2014.
Chef Casella consults and creates artisanal Italian-style salami in the United States under the name Giorgio's Salami & Sausage. He is also the founder of Republic of Beans, Inc. specializing in imported Italian heirloom products including olive oil and dried beans.
Chef Casella is a favorite with the media. Recently voted one of the best chefs in New York City by Food & Wine magazine and appearing on hit shows such as "Iron Chef," "Top Chef," "Master Chef Australia," "Best Thing I Ever Ate," "No Reservations," "Food Porn," and "After Hours with Daniel Boulud." He has been featured in prominent print publications such as The New York Times, The Wall Street Journal, New York Magazine, FOOD & WINE, Bon Appetit, Gourmet, and Men's Health; and his movements are tracked by bloggers and food websites such as Grubstreet, Eater and Serious Eats.
You can follow Chef Casella online on Facebook (facebook.com/chefcasella), Twitter (twitter.com/chefcasella), and Instagram (instagram.com/chefcasella).
Learn More About Cesare Casella
What is your favorite New York City restaurant?
Right now, Del Posto.
What would be your last meal on earth?
A little bit of everything. Great wine and great food.
I always keep ________ in my fridge.
What is the best advice you have ever been given, and from whom?
Listen a lot, talk less. - my mentor, Giorgio Onesti. He taught me how to select the finest ingredients.